Shrimp and Grits - can I partially precook any part of the dish?

I've been assigned shrimp and grits as my contribution to a small plates Mardi Gras party on Saturday. I'd appreciate suggestions on how/how much to prepare at home, and then finish and plate at the party about 2 to 3 hours later. (I'm leaning toward tweaking a Tyler Florence recipe, but haven't committed yet.)

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